The right equipment to open a new restaurant
For many people, opening a restaurant is one of their most cherished desires. Many people can be passionate about food and enjoy cooking it, so it’s natural if they want…

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Restaurant concept development (part 1)
Developing the concept of a restaurant institution When developing a restaurant concept, you should clearly understand which restaurant the owner wants to have and for whom he wants to open…

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The best burger cooking equipment
Are you thinking about opening a burger? Today, burgers are more popular than ever, and many novice restaurateurs decide to open a burger, hoping to become the next Red Robin…

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Restaurant business – secrets of success for beginners

Being a restaurateur today is both fashionable and prestigious. It is believed that the restaurant business brings good profits even in times of crisis. Provided that the concept of the institution is chosen correctly, the kitchen did not disappoint, the interior is original, and the staff is well trained. It would seem that it could be easier than opening a restaurant if you have start-up capital? However, there are many pitfalls along this path. And it’s better to learn from the mistakes of others than from your own.

So, the main thing in any institution is the concept, which must be chosen correctly. And no matter what it will be – a bistro, a student cafe, a restaurant at the hotel or a country tavern. Everything in it should correspond to a single idea. And if the choice fell, for example, on a restaurant of Japanese cuisine – from that moment everything should meet the designer’s intention. And the original, custom-made furniture, and the interior of the restaurant, and tablecloths, and the uniform of the waiters. And even the way the plate and fondue are placed on the table in front of the client is also of great importance. The menu, advertising printing, and the corporate website of the restaurant should be made in the same style.

An important point is the purchase of professional equipment for a restaurant, electric stoves, refrigerators, freezers, etc. Professional – means designed for trouble-free operation for many years, able to withstand significant loads, with an increased reliability resource. In this, it differs from household equipment, which does not possess such advantages. A huge number of perishable products, many visitors to the restaurant, a busy pace of work dictates the need for restaurant owners to purchase only the best equipment for their establishments. And those who are trying to save on this expense item are mistaken. In the kitchen, it is better to buy Japanese knives that have established themselves as practical and functional tools. They will last a long time, because made in good faith, they do not have to be changed often.

Of course, the face of any restaurant is its cuisine, interior, service and, of course, beautiful china. Agree, it is unpleasant when you are served the ordered dish on a plate with a chipped edge. To avoid such cases, restaurateurs are better off purchasing professional porcelain made specifically for catering establishments. But for it does not make sense to go to shops, dishes in which are designed for use in everyday life. Special professional dishes for restaurants can be purchased at specialized companies. Such products are durable, not afraid of temperature changes, and for all its beauty is not fragile. Some manufacturers give a guarantee for chips, which is a very important point for a restaurant.

There are still many important points on the path of the restaurateur. This and competent selection of personnel – especially the cook, bartender, waiters. This is the ability to organize special PR events, and the ability to attract wealthy customers, and a balanced advertising policy, and much more. During the work of the institution, the restaurateur will daily discover for himself all new facets of this fascinating business. After all, as they say, “the road will be overpowered.”

15 tips for choosing restaurant equipment
#1. When searching via the Internet, when you wrote the name of a particular equipment in the browser, look at the first five pages of the results, and not just…

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How to save energy in a restaurant
Tips from our customer service: Turn it off when it is possible: do not leave the equipment idling, thereby consuming not a small amount of energy - for example, it…

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Salamander in gas execution model SL G.
Thanks to special ceramic burners that generate infrared radiation, a stable, fast and even heat distribution is guaranteed in the Salamander grill's working chamber. Specifications: Overall dimensions of 1000x420x400mm; Grid…

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We sat in a bar in the late hour ...
A bar is usually called a drinking establishment where alcoholic beverages are sold for immediate consumption. Unlike cafes and restaurants, the assortment of bars consists mainly of beverages - non-alcoholic,…

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